Cooking guideline based on 3cm thick steak Rare: 4 minutes on each side Med-rare: 5 minutes on each side (recommended) Medium: 6 minutes on each side Well-done: Not recommended
Put a medium saucepan of salted water on the boil and cook the potatoes for 20 minutes or until you can easily push a knife through them.
In the meantime, melt the butter in a small saucepan over a medium heat and simmer until the milk solids turn golden brown. Immediately pour the milk into the saucepan to stop the butter from burning. Set aside.
If the potatoes are still cooking, start the crispy onion rings. Pour approximately 10cm of sunflower oil into a small saucepan and heat the oil until it’s sizzling hot.
Add the flour to a bowl, generously season with salt and toss in the onion rings. Drop the onions into the hot oil and fry in batches until crispy and golden. Remove with a slotted spoon and drain on paper towels to soak up the excess oil.
Drain the water from the pot of potatoes and pour in the burnt butter. Season well with salt and pepper and using a potato masher, mash potatoes until smooth and creamy. Cover and gently reheat before serving.
Rub olive oil onto the skirt steak and generously season with salt and freshly ground black pepper.
Add a splash of olive oil and the butter to a hot frying pan and cook the steak to your preferred doneness (see cooking guideline above), continuously spooning the hot butter from the pan over the steak. In the last few minutes of cooking time, add the thyme sprigs and garlic.
Remove the meat from the pan and allow to rest for half its cooking time before slicing it into slithers.
Whilst the beef is resting, make the gravy by whisking the apple juice into the pan with the butter, thyme and garlic. Simmer uncovered on a medium-high heat for 5 minutes or until reduced. Season with salt and freshly ground black pepper to taste and strain into a jug.
Spoon the biscuity burnt butter mash onto each plate, top with steak onglet and pour over the fruity gravy. Enjoy!